Warning: this delicious salad may just change your life. I’m not kidding! My Copycat Erewhon Kale White Bean Salad is my vibrant, flavorful, and cost-effective take on one of my favorite salads from Los Angeles’ favorite grocery store. It’s loaded with crunchy kale, creamy avocado, and protein-packed white beans for a combination that is truly unmatched. So, whether you are in LA or not, you can enjoy this salad right from the comfort of your own home!
Friends, if you’ve been to my blog before, then it’s no surprise that I absolutely love Erewhon. The bougie, TikTok-famous, LA-based grocery chain that’s known for its $20 smoothies and world-renowned hot bar has become the talk of the internet these days. But don’t get to thinking that it’s overhyped – in fact, Erewhon not only lives up to the hype, but surpasses it, in my opinion.
From their Cabbage Slaw that I could eat by the bucket-full, to their life-changing coconut cloud smoothie (that truly BLEW UP on TikTok earlier this year), Erewhon gets it right when it comes to health food. Which is why I’m here to show you how you can enjoy some of my favorite recipes of theirs, without breaking the bank! Because let’s be honest, spending $20 daily on a smoothie is NOT it.
My take on their famous Kale White Bean Salad is not only way more budget-friendly, but tastes just as delicious as their salad itself. You won’t even notice the difference! If you are a die-hard fan of Erewhon salads, then run, don’t walk, to your kitchen and see just how good this recipe is for yourself!
What You Need to Make This Protein-Packed, Plant-Based Salad
- Curly Kale: Of course, the star of this recipe is the kale! You already know that kale is one of my favorite ingredients. After all, I am the Kalejunkie!
- Avocado: Avocado is one of my favorite healthy fats, and tastes absolutely delicious in this salad recipe!
- White Beans: White beans are full of healthy fats, vitamins, and plant-based protein, making them a triple threat and the perfect bean to include in this salad.
- Seeds: In this recipe, we will be using a combination of hemp hearts (aka hemp seeds), sunflower seeds, and pumpkin seeds (aka pepitas). Yum!
- Olive Oil: Olive oil is not only the perfect oil to use in this dressing, but it is also heart-healthy and full of delicious, healthy fats.
- Lemon: A squeeze of fresh lemon makes this dressing truly come to life!
- Maple Syrup: Maple syrup is one of my favorite natural sweeteners, because it’s free of refined sugars and adds the perfect touch of sweetness.
- Dijon Mustard: Dijon mustard adds the perfect amount of “tang” – don’t question it, just do it!
- Garlic: Fresh garlic always tastes best in this dressing, so if you have it on hand, use it!
- Sea Salt & Black Pepper: And, of course, we’re finishing off this salad with a healthy dose of sea salt and black pepper, for the perfect finishing touch.
How to Make the Erewhon Salad of Your Dreams
To make this salad, simply start by washing and drying your kale and chopping it into small pieces. Once its done, add it to a large bowl. Add a pinch of sea salt to the bowl with the kale, and use your hands to massage the sea salt into the kale. This will allow the fibers of the kale to break apart, so that it’s softer and easier to eat!
Next, chop your avocado into small pieces and add it to the bowl. Drain and rinse your white beans thoroughly, then add them to the bowl with the kale and avocado, alongside your hemp hearts, sunflower seeds, and pumpkin seeds (pepitas). Set the bowl to the side while you prepare the dressing.
Add all of your dressing ingredients to a small bowl and whisk until fully combined. Once your dressing is done, pour it on top of the kale salad, toss, and it’s ready to eat! You can serve this salad immediately, or place any leftovers in an airtight container, in the fridge, for up to three days. Enjoy!
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx
Ingredients
For the Salad:
- 1 Bunch Curly Kale
- 1 Avocado
- 1 15 oz can White Beans, drained and rinsed
- ⅓ Cup Hemp Hearts
- ⅓ Cup Sunflower Seeds
- ⅓ Cup Pumpkin Seeds
For the Dressing:
- ⅓ Cup Olive Oil
- ¼ Cup Lemon Juice, this is the juice of about 1-2 lemons
- 1-2 Tablespoons Maple Syrup
- 2 Teaspoons Dijon Mustard
- 2 Cloves Garlic, mashed
- Sea Salt & Black Pepper, to taste
Instructions
- Start by washing and drying your kale and chopping it into small pieces. Once its done, add it to a large bowl. Add a pinch of sea salt to the bowl with the kale, and use your hands to massage the sea salt into the kale.
- Next, chop your avocado into small pieces and add it to the bowl.
- Drain and rinse your white beans thoroughly, then add them to the bowl with the kale and avocado, alongside your hemp hearts, sunflower seeds, and pumpkin seeds (pepitas).
- Set the bowl to the side while you prepare the dressing.
- Add all of your dressing ingredients to a small bowl and whisk until fully combined.
- Once your dressing is done, pour it on top of the kale salad, toss, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Have you tried preparing it in advance without the dressing? Thanks
Hi Linda, yes! Just prepare the dressing separately and store it in an airtight container in the fridge until you’re ready to eat it 🙂
This is awesome! I made this recipe, as directed, using an entire bag of pre-cut curly kale. I poured the dressing on and ate it over a period of 3 days – it never got soggy. I will make this regularly to keep on-hand for a quick lunch or dinner (although, I did eat it for breakfast one day as well)!
Thank you for the recipe!
Woohoo! I love hearing this Amanda! And also, I love a good leftover salad for breakfast too 🙂 Thank you so much for making this recipe, and for leaving such a kind review!
This is so freaking good. I didn’t have avocado so left it out. I ate this for breakfast over toast and then for lunch the next day!
Woohoo! So happy it turned out well for you, Aliza! Thank you so much for making it, and for leaving such a kind review!
So freakin delicious! Thank you for another fabulous recipe! Xoxo.
Yay! Thank you so much for your review and support, Christin!
As someone who has never been to Erewhon I can only imagine their salad must be good because this was AMAZING!! such a simple yet tasty recipe that would be great for get-togethers. I added a lot more black pepper and toasted my pumpkin seeds for extra crunch and it was perfect. will definitely make it again!
YAY! Elena, this makes me SO HAPPY to hear! Thank you so much for making this recipe, and for leaving the sweetest review!
This salad was crunchy and delicious! Perfect to feed a big group. THANK YOU!❤️
Woohoo! I love hearing that, Caro! Thank you so much for making it!
Yay! I love feeding this salad to a group too! Thank you so much for making it, Caro!
Yummy and easy to customize with whatever veggies you have on hand!
I’m so happy you enjoyed this recipe, Annie! Thank you so much for your review!
I have literally eaten this every day the last 5 days. This is my FAVORITE Erewhon Salad and this is EXACTLY it. Now if you could just recreate the Buffalo Cauli I’d be in heaven!
Yay! I am so happy to hear that, Kristine! Thank you so much for making this recipe!
This salad is so fresh and delicious! It is a staple in our household as a side dish for some or adding grilled chicken for a main! I also love using the TJs Greek chickpeas as the beans in this for some extra flare!
Grilled chicken sounds like a wonderful addition to this salad, Madeline! Thank you so much for making it!
I’ve made this at least 10x by now. I’ve eaten more kale in the past month because of this receipt than in my entirelife.
Woohoo! I love hearing that, Nancy! Thank you so much for making this recipe again and again!
I just made this and it was SOOOO good!! 10/10. I used chickpeas instead of white beans because that was what I have and it was amazing. Will definitely make again.
That sounds delicious, Katelyn! Thank you so much for your review!
DELICIOUS. My whole family was obsessed with it—made it three nights in a row. Will 100% be my new go-to salad to bring to friends or to have at home! I added some ground flax seeds, walnuts and pomegranates just for fun. 11/10 recipe